Sentences with phrase «pasta cooking liquid»

Spoon 1/2 cup pesto and 1/4 cup pasta cooking liquid into a large bowl.

Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely.

3 Toss and add pasta cooking liquid as needed to create a glossy sauce that coats the noodles.

Add pasta and 1/4 cup reserved pasta cooking liquid to sauce.

Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid.

Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated.

Add just enough reserved pasta cooking liquid until the sauce becomes very thick and smooth to taste.

Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp.

Cook over medium - low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes.

Take reserved pasta cooking liquid and add slowly to pot in 1/4 cup increments, stirring to break down cheese until mixture becomes smooth and creamy.

Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry.

Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms.

Add ravioli and 2 tablespoons pasta cooking liquid; toss to coat.

(If the sauce looks too thick, add a little pasta cooking liquid to adjust it.)

Meanwhile, cook pasta according to package directions, reserving 1/4 cup of pasta cooking liquid before draining.

Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.

Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.

Add chicken mixture, blue cheese, and enough pasta cooking liquid to moisten; toss to blend.

Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta.

Thin with more pasta cooking liquid if needed.

Gently stir, adding pasta cooking liquid by the tablespoonful as needed, until sauce coats pasta.

Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.

cooked udon or spaghetti plus 2 tablespoons pasta cooking liquid.

Set skillet over high heat and stir in reserved pasta cooking liquid to loosen sauce; bring to a boil.

Add cooked pasta, 3/4 cup Parmesan cheese, and 1/2 cup pasta cooking liquid to the cream sauce and stir to coat.

Drain, reserving 1 cup of the pasta cooking liquid.

Add pasta and pasta cooking liquid; simmer until sauce thickens, 2 — 5 minutes.

pasta cooking liquid.

Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.

Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes.

Drizzle with more olive oil and add some of the pasta cooking liquid if it seems dry.

Immediately add 1/2 cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.

Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3 — 4 minutes.

salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp.

Strain the pasta, reserving 1/2 cup of the pasta cooking liquid.

Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.

Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes.

Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan.

Drain, reserving 1/2 cup pasta cooking liquid, and run under cold water to stop the cooking.

Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved 1/2 cup pasta cooking liquid and mix to combine.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.

Add 3/4 cup pasta cooking liquid to reserved skillet and bring to a gentle boil over medium heat, swirling often to encourage drippings and liquid to emulsify, about 1 minute.

Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain, reserving 1 1/2 cups pasta cooking liquid.

Stir in crème fraîche, 1/2 cup pasta cooking liquid, and remaining 1 tsp.

Add pasta to pot with sauce along with butter and 1 cup pasta cooking liquid.

Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.

Drain, reserving 1 1/2 cups pasta cooking liquid.

pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified.